Inspection Report

Business Name
Surprise Pho

Business Address
15693 N REEMS RD SURPRISE AZ 85374

Permit Number
FD-87885

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
4/17/2024

Grade
Not Participating

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 1

Description: Person in Charge Present, Demonstrates Knowledge, and Performs Duties

Comments:

Priority Foundation-2-103.11 (A-N) and (P), Pf: Person-In-Charge-Duties; Performs Assigned Duties

At time of inspection no Certified Food Safety Manger present. PIC at time of inspection did not have adequate training to ensure duties of the PIC were followed and verified. Priority and Priority violations are documented on this report that were a result of inadequate training and not having a Certified Food Protection Manager present during operation. Reviewed requirements with PIC, provided training and direction and ensured that food safety issues were managed at time of inspection. Establishment must have a trained and certified PIC at all times of operation to ensure that all necessary food safety practices are followed.

Correct By: Corrected At Time Of Inspection

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing.

At time of inspection primary handwashing sink in the kitchen was blocked by an open door and broom handles. This sink was also not stocked with hand soap or paper towels. PIC agreed to have sink access cleared and the sink stocked with adequate supplies. Reviewed the importance of adequate access to hand sinks at all times.

Correct By: Corrected At Time Of Inspection

Violation #: 22

Repeat Violation

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.

Prep refrigerator on cook line closest to South wall measured with ambient temperature of 48°F, TCS foods including cooked noodles, cooked shrimp and cut leafy greens measured with internal temperatures ranging from 46°F and 48°F. Beverage refrigerator at the front bar (below counter) measured with ambient temperature of 47°F, TCS foods including diary milk and coffee containing dairy milk measured with internal temperature of 47°F. Per PIC all items in both refrigerators had been stocked at the start of the day, less than 4 hours prior to inspection. TCS food items in both refrigerators were moved to other refrigeration units to be rapidly cooled and held. Reviewed cold holding requirements and recommendations for monitoring holding temperatures on a regular/daily basis.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Violation #: 33

Repeat Violation

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling.

Prep refrigerator on cook line closest to South wall measured with ambient temperature of 48°F, TCS foods including cooked noodles, cooked shrimp and cut leafy greens measured with internal temperatures ranging from 46°F and 48°F. Beverage refrigerator at the front bar (below counter) measured with ambient temperature of 47°F, TCS foods including diary milk and coffee containing dairy milk measured with internal temperature of 47°F. Reviewed cold holding requirements and recommendations for monitoring holding temperatures on a regular/daily basis. Establishment has adequate capacity via modified operations to continue operating until units are repaired.

Repeat Violations: 2nd,Correct By: Correct Prior To Reinspection

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

Core-6-501.112, C: Removing Dead or Trapped Birds, Insects, Rodents and other Pest

In the middle storage room adjacent to warewashing area, observed dead insects and rodent droppings. No evidence of current activity observed. Discussed importance of removing these items to allow for better monitoring and prevention of new pest activity.

Correct By: Correct Prior To Next Routine Inspection

Comments/Details

This establishment is not participating in the award program at this time and had 1 Priority and 3 Priority Foundation violations on this inspection.

No County legal action will result from this inspection.
Report emailed at time of inspection.

A pattern of non-compliance is developing for Priority violation # 20, 3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding, which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action.

On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.
If you are unsure whether your email address is accurate, you may:

• Contact your inspector using the phone number or email on your last inspection report to review, or

• Contact the Department using the email addresses below,

o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)

If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website:
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.

Award: Not Participating,Signer: Sophia Shriver

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: Major violation that directly contributes to increasing the risk of foodborne illness or injury (e.g. Food employees do not properly wash hands when required).
Priority Foundation Violation: Minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation. For example, hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required).
Core Violation: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.